We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
200g cholesterol spread (use it straight from the fridge as it will already be soft. It can get very, very soft when left at room temperature)
100g golden caster sugar
200g plain flour, plus extra for dusting the side (I do use white flour here, which is unusual! But I found it is just too mealy with wholemeal and loses the short delicacy it should have)
100g cornflour (makes it very melty in the mouth)
Zest of 5 little clementines
Heat the oven to 170 fan.
In a big bowl, use an electric whisk or a mixer to beat the sugar and butter together until light and fluffy.
Sift in the flour, cornflour and then sprinkle in the zest. Use one hand to gently combine the mix until it's a silky dough. Don't overwork it though or your shortbreads will be bendy and chewy.
Sprinkle some flour on the side and roll out the dough until about 5-7mm thick. Cut out little festive shapes and lay on a parchment lined baking tray.
Prick the shapes with a fork to stop them puffing up and chill on their sheets in a fridge for about half an hour.
Bake them for about 20 minutes. They may start to go a bit golden on the edges but you don't want them to colour too much.
Sprinkle some more sugar over the top and leave to cool on their sheets. When they've firmed up a bit, plonk them on a wire rack to cool completely.
These will go beautifully with my Christmas Eve recipe...